Pumpkin Curry Soup

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 119.5

Total Fat: 4.5 g
Cholesterol: 7.7 mg
Sodium: 549.2 mg
Total Carbs: 14.6 g
Dietary Fiber: 2.1 g
Protein: 5.8 g

View full nutritional breakdown of Pumpkin Curry Soup calories by ingredient

Introduction

I often add a bit of hot sauce or ground cayenne to this soup as I like things really spicy. This might be too much curry for some people, so reduce the amount for a milder soup. Garam Masala is another seasoning that I like to add for a little kick. I often add a bit of hot sauce or ground cayenne to this soup as I like things really spicy. This might be too much curry for some people, so reduce the amount for a milder soup. Garam Masala is another seasoning that I like to add for a little kick.

Minutes to Prepare: 10

Minutes to Cook: 20

Number of Servings: 6

Ingredients

1 tablespoon butter

1 cup chopped onion

1 cup chopped celery

3 cloves garlic

1 tablespoon curry powder

1/2 teaspoon salt

1/4 teaspoon ground pepper

3 cups chicken broth (I use sodium free bouillon)

1 (15 ounce) can of canned pumpkin or 2 cups of cooked/mashed pumpkin or butternut squash

1 (12 fluid ounce) can fat free evaporated milk

Directions

Add butter and olive oil to a large saucepan over medium-high heat. Add onion and celery: cook, stirring frequently, for 2 to 3 minutes or until tender. Add the garlic and cook for about 1 minute, stirring frequently to ensure that the garlic doesn't burn. Stir in curry powder, salt and pepper; cook for 1 minute.

Add broth and pumpkin; bring just to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes. Stir in evaporated milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm.

Number of Servings: 6

Recipe submitted by SparkPeople user KDSTAP.